Cuban-Style Chicken Stew from Soups and Stews by The Editors of Saveur

Name: Cuban-Style Chicken Stew from Soups and Stews by The Editors of Saveur
Ingredients: 1 large white onion, thinly sliced; 1 large green bell pepper, stemmed, seeded, and thinly sliced; 1 3½–4-lb. chicken, quartered (backbone discarded or saved for stock); ¼ cup fresh lime juice; ¼ cup fresh orange juice; Kosher salt; freshly ground black pepper; ⅓ cup extra-virgin olive oil; 1 cup dry white wine; ½ cup jarred alcaparrado or ⅓ cup pimiento-stuffed olives and 2 tbsp. capers; 1 lb. russet potatoes, peeled and cut into 1″ pieces; 3 cloves garlic, lightly smashed; 1 cup frozen peas, defrosted; 1 8-oz. can tomato sauce; ¼ cup raisins

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Nitza Villapol, the legendary Cuban cook and author, taught generations of islanders and exiles to make this savory chicken stew. It draws salty-sharp flavor from alcaparrado (a mix of pimiento-stu...

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Ingredients

1 large white onion, thinly sliced
1 large green bell pepper, stemmed, seeded, and thinly sliced
1 3½–4-lb. chicken, quartered (backbone discarded or saved for stock)
¼ cup fresh lime juice
¼ cup fresh orange juice
Kosher salt
freshly ground black pepper
⅓ cup extra-virgin olive oil
1 cup dry white wine
½ cup jarred alcaparrado or ⅓ cup pimiento-stuffed olives and 2 tbsp. capers
1 lb. russet potatoes, peeled and cut into 1″ pieces
3 cloves garlic, lightly smashed
1 cup frozen peas, defrosted
1 8-oz. can tomato sauce
¼ cup raisins

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Cuban-Style Chicken Stew from Soups and Stews by The Editors of Saveur

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